Sometimes I have porridge/oatmeal/hot cereal (stirred while cooking with a spurtle, of course) for breakfast, but more often I go for what my Israeli grandchildren call "korenflex" -- i.e. what in my own youth I called "dry cereal": corn flakes, puffed rice, et al. The trick was to eat it quickly, before the flakes or whatever became soggy. Now modern inventiveness has solved the problem: http://www.futilitycloset.com/2011/03/29/crunch-preserver